Updated June 19 2023
FINALLY a truly low carb cookie with a great flavor and a decent crunch! very high fiber but very low in effective carb--1 per cookie if you make 45 cookies (even less if you make them smaller and make more than 45!)
2/3 cup almond flour ( blanched)
1 T wheat flour
1 tsp xanthan gum
1 T pero or caffix coffee sub mix
1/3 cup polydextrose fiber
2 T xylitol
1/8 tsp salt
1 1/2 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp baking soda
18 drops liquid splenda
2 T butter
1 T molasses
squeeze of lemon juice
1 egg
1 T pero or caffix coffee sub mix
1/3 cup polydextrose fiber
2 T xylitol
1/8 tsp salt
1 1/2 tsp ginger
1 tsp cinnamon
1/8 tsp cloves
1/2 tsp baking soda
18 drops liquid splenda
2 T butter
1 T molasses
squeeze of lemon juice
1 egg
1T sour cream
mix all dry together in large bowl
melt butter and add molasses, lemon juice, liquid splenda, and egg
add wet to dry and blend till well mixed allow to sit for a few minutes or wrap in plastic wrap and chill for up to several days. pinch off a scant teaspoon of dough and roll into a ball and place fairly far apart on a parchment paper lined baking sheet--cookies will spread!
bake at 300 degrees F for 12 min
I slide the whole sheet of parchment with the cookies on it onto a cooling rack. the cookies firm as they cool but are very soft when still hot.
mix all dry together in large bowl
melt butter and add molasses, lemon juice, liquid splenda, and egg
add wet to dry and blend till well mixed allow to sit for a few minutes or wrap in plastic wrap and chill for up to several days. pinch off a scant teaspoon of dough and roll into a ball and place fairly far apart on a parchment paper lined baking sheet--cookies will spread!
bake at 300 degrees F for 12 min
I slide the whole sheet of parchment with the cookies on it onto a cooling rack. the cookies firm as they cool but are very soft when still hot.
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